Salmon Oven Recipe

Why hello there, may I impress you with my fancy-looking Baked Salmon? Whether you need a fast, healthy dinner, a meal to wow the crowd, or a simple protein that you can enjoy tonight and eat leftover the next day, this is THE baked salmon recipe for you!

I spent years avoiding buying salmon because I thought it would be too complicated to make, or that worse yet, I’d mess it up and ruin a beautiful piece of fish.

This baked salmon was the very first salmon I learned to cook with confidence. I’ve lost track of how many times I’ve made it since.

It’s become the base of countless easy, delectable salmon recipes like Grilled Salmon in Foil, and it is still a meal I make often, both when I’m cooking for two (Ben and myself) or for a crowd.

This baked salmon has dozens and dozens of glowing reviews and has been viewed millions of times.

Without further ado: what I (and many of you!) are convinced is the very best baked salmon recipe in the world!

Rarely am I so rewarded for so little effort as when I make easy baked salmon. This method is dead simple, but so delicious and so good for you too.

Best Easy Healthy Baked Salmon

This is the very Best Easy Healthy Baked Salmon! Full of delicious lemon and garlic flavors, baked to flaky, tender perfection and on the table in just 30 minutes!

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 306 kcal, Carbohydrate 1 g, Protein 34 g, Fat 18 g, Saturated Fat 3 g, Cholesterol 94 mg, Sodium 366 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• ½ teaspoon salt (or to taste)
• ¼ teaspoon cracked black pepper (just a pinch if using finely ground black pepper)
• 2 teaspoons minced garlic
• 1 teaspoon Italian herb seasoning blend (OR herbs de provence, or ¼ teaspoon each dried thyme, parsley, oregano, and basil)
• 1 medium lemon

Instruction:

1. Preheat oven to 400 degrees and grease a large baking pan. Arrange salmon fillets on the baking sheet and season generously with salt and pepper.
2. Stir together olive oil, garlic, herbs, and juice of 1/2 lemon. Spoon over salmon fillets being sure to rub all over the tops and sides of the salmon so it has no dry spots. Thinly slice remaining 1/2 of lemon and top each piece of salmon with a slice of lemon.
3. Bake for 12-15 minutes until salmon is opaque and flaky when pulled apart with a fork. You can broil the last 1-2 minutes if desired.
4. Garnish with fresh thyme or parsley if desired and serve.

Oven Baked Salmon

This Oven Baked Salmon is brushed with garlic butter, then sprinkled with a delicious brown sugar spice mix for the perfectly baked, flavorful salmon fillet.

Prep: 10min

Total: 30min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 348 kcal, Carbohydrate 2 g, Protein 34 g, Fat 22 g, Saturated Fat 9 g, Cholesterol 124 mg, Sodium 368 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 (2-pound) whole salmon fillet (skin-on preferred)
• 3 tablespoons melted butter (OR olive oil)
• 2 cloves garlic (minced)
• 1 tablespoon brown sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• ¾ teaspoon salt

Instruction:

1. Prep: Heat oven to 375°F. Place a large piece of foil on rimmed baking sheet, place salmon fillet on top (skin side down, pink side up). Crimp edges of foil around salmon to make a little “boat”.
2. Season: Combine melted butter and minced garlic. Brush half of mixture over salmon. Combine remaining ingredients in a small bowl, evenly sprinkle over salmon. Drizzle with remaining garlic butter.
3. Bake: Bake salmon for 15-22 minutes, depending on preferred doneness (see notes for internal temperatures). Baste salmon with juices halfway through baking, if desired. Once done, remove salmon from oven and rest for 5 minutes, then serve.

Oven-Baked Salmon

Get dinner on the table in just 20 minutes with a recipe for Oven-Baked Salmon from Food Network, and serve it with a Toasted Almond Parsley Salad.

Prep: 0 5min0

Total: 0 20min0

Yield: 4 servings

Nutrition Facts: calories 177, Fat 11 grams, Saturated Fat 2.5 grams, Cholesterol 47 milligrams, Sodium 170 milligrams, Carbohydrate 0 grams, Fiber 0 grams, Sugar 0 grams, Protein 17 grams

Ingredients:

• 12 ounce salmon fillet, cut into 4 pieces
• Coarse-grained salt
• Freshly ground black pepper
• Toasted Almond Parsley Salsa, for serving
• Baked squash, for serving, optional
• 1 shallot
• 1 tablespoons red wine vinegar
• Coarse grain salt
• 2 tablespoons capers, rinsed
• 1 cup fresh flat-leaf parsley
• 1/2 cup toasted almonds
• Extra-virgin olive oil

Instruction:

1. Preheat the oven to 450 degrees F.
2. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
3. Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
4. Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

Baked Salmon

Easy Baked Salmon with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!

Prep: 15min

Total: 30min

Yield: 6

Serving Size: 1 (of 6), 5.3 ounces salmon

Nutrition Facts: servingSize 1 (of 6), 5.3 ounces salmon, calories 180 kcal, Carbohydrate 4 g, Protein 28 g, Fat 6 g, Saturated Fat 1 g, Cholesterol 60 mg, Fiber 1 g

Ingredients:

• 2 pound side of salmon (boneless (skin on or off, depending upon your preference), wild caught if possible)
• 5 sprigs fresh rosemary (or fresh herbs of your choice; do not use dried herbs)
• 2 small lemons (divided, plus extra for serving as desired)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 4 cloves garlic (peeled and roughly chopped)
• Additional chopped fresh herbs (such as basil, thyme, parsley, dill, or green onion (optional))

Instruction:

1. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
2. Lightly coat the foil with baking spay, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.
3. Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
4. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
5. Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
6. Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch the salmon closely as it broils to make sure it doesn’t overcook and the garlic does not burn. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long—salmon can progress from “not done” to “over done” very quickly. As soon as it flakes easily with a fork, it’s ready.
7. To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

BAKED SALMON | easy, no-fail recipe with lemon garlic butter